Description
A creamy and healthy pumpkin lentil soup perfect for a cozy meal.
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 1 cup red lentils
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 tsp fresh ginger, grated
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- Salt & pepper to taste
Instructions
- In a large pot over medium heat, add 2 tbsp olive oil. Once shimmering, sauté diced onion for about 5 minutes until translucent.
- Add minced garlic and grated ginger; cook until fragrant.
- Stir in red lentils, cumin, and cinnamon; cook for an additional 2 minutes.
- Pour in pumpkin puree and vegetable broth; stir well and bring to a gentle boil.
- Reduce heat to simmer for about 20 minutes or until lentils are tender.
- Blend the soup using an immersion blender until smooth and creamy. If using a regular blender, be cautious with hot liquid.
- Stir in coconut milk and adjust seasoning with salt and pepper before serving.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well; store in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg